Sous Chef Steakhouse

Roles and responsibilities

The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary.

Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
Cooks all food to Proper specifications in a timely manner.
Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans,
warmers, steamers, grills, ovens, etc.
Ensures proper food temperatures are maintained and food is stored correctly.
Ensures freshness and quality of all menu items.
Packages all products to proper specifications.
Performs opening, closing and side work duties as instructed and according proper guidelines.
Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
Follows and upholds all health codes and sanitation regulations.
Sets up and operates kitchen equipment.
Steak Preparation and Grilling:

Oversee the preparation and cooking of steaks, ensuring that each cut of meat is cooked to the desired level of doneness and served to customer expectations.
Ensure consistent grilling techniques, including the use of the appropriate grilling methods, seasoning, and sauces.
Monitor and maintain the quality of the meat, ensuring it meets high standards of tenderness, flavor, and presentation.
Manage the carving, portioning, and presentation of steaks and other grilled meats.

Desired candidate profile

Previous 5-star hotel experience is an advantage.
Previous experience in a steakhouse is mandatory.
Excellent communication and customer service skills
Strong leadership qualities and management skills
Ability to maintain high service levels under pressure.
Additional certification(s) from a reputable Culinary school will be an advantage
3 years experience in the same capacity
Expert Knowledge of Meat Cuts and Grilling Techniques:
In-depth knowledge of various cuts of beef (e.g., rib-eye, filet mignon, New York strip) and other meats, including understanding their different cooking methods and characteristics.
Proficient in grilling techniques, ensuring steaks are cooked perfectly to customer specifications and that grilling equipment is used efficiently.
Culinary Expertise: Advanced knowledge of cooking techniques, especially related to grilling and roasting meat, as well as sauces and accompaniments typical of steakhouses.
Leadership and Team Management: Ability to lead and motivate kitchen staff, ensuring the team is well-trained in steak and meat preparation, safety, and cleanliness.
Attention to Detail: Focus on ensuring all dishes are cooked to order and are consistent in taste, texture, and presentation.
Time Management and Multitasking: Ability to manage multiple orders simultaneously during busy service periods while maintaining high-quality standards.
Customer Service Orientation: Ability to handle guest requests, address concerns related to the preparation of steaks, and ensure a satisfying dining experience.